Dutch Apple Cake with Carmel Glaze

Jun18

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I’ve never really felt the need to get bossy in the kitchen before, but I am about to stand up on a soap box and preach.

I don’t care if it’s 100 degrees outside, you will want to run to that oven and make this most unbelievable, melt in your mouth, moist Dutch Apple Cake. There’s I’ve said it, ordered it really. (Well, unless you are on my 17 day diet, then my deepest apologies and don’t allow me to tempt you because this will be a downfall. Just wait one more month and use it as one of your splurge days.)

This is by far the moistest cake I have ever inhaled eaten and it’s nearly impossible to stop at one piece. This is typically one of those recipes I can pass on by. It doesn’t necessarily “look” like it would be a recipe I’d get bossy over, but then I tried it, again and again.

Do you see those layers of apples? Seven, seven full apples!

With seven apples, I like to tell myself it’s nearly just straight fruit.

Oh yum! My mom made something called Fresh Apple Cake that was almost identical to this recipe. It is SOO good! Only thing is, all that sugar keeps me from making it except on the rare occasion. Definitely perfect for a special treat!

I made this last night to have for lunch today with your recipe for your lasagna, They both turned out beautifully and tasted amazing. I invited my grandparents and a good time was had by all with the good food before us. Thank you for posting both recipes. I look forward to browsing your blog in search of more things I must try.

Hi! I’m Dutch – live in Holland – so this recipe caught my eye.
It sounds lovely, and I’ll be sure to pin it and try it, once I can afford the carbs… :S
In Holland we use mainly one kind of apple for cooking (apple pies, cakes, sauce etc), which is called “GOUDRENET”. In English it’s called “GOLDEN RENNET”, it’s sort of a brown apple with only a little bit of red in it and the skin is rough. I can taste imediately if something is made with Goudrenets or another apple, so I guess there’s a reason we use them!
Just thought I’d share that…
Guinan

Looks really moist and delicious ~ I have a suggestion, though. Since it is an apple cake, I would substitute at least half of the oil with unsweetened applesauce. This would make the recipe much healthier and I bet it would taste just as good!

I received , with my subscription to BHG, a recipe magazine with 2013 favorites. Of which this is one of the recipes (Dutch Apple Cake wth Caramel Glaze). Can anyone help me out with the 7 apples–small, medium or even about how many cups? It just seems like a lot of apples?

My Mom asked me to make this when I visited because she thought it sounded like one she used to make. Well it was fantastic! We had a piece warm out if the oven without glaze and it was heavenly. As we were visiting family the next day we said we would bring dessert! I froze it that night because Mom likes to say ‘if the cake freezes well its a keeper’. Happy to say it was successful and we served it that night warmed up with the glaze and it was a huge hit! We used Granny Smith apples and the tartness of these apples really balances out the sugar content of the cake. Delicious!

I made this wonderful cake last night to take to a family dinner. Not a crumb was left! It really was amazing! Very moist and full of spicy flavor! I made this recipe just as written, but I will definitely try subbing some apple sauce for some of the oil (1 1/2 cups of oil…YIKES!) Thank you so much for sharing this wonderful recipe!